Analytical Definition of the Quality of Extra‐virgin Olive Oil Stored in Polyethylene Terephthalate Bottles

Abstract

To assess the role of the container material on the quality of olive oil, 16 samples of selected extra‐virgin olive oils (obtained in dark‐green glass bottles as soon as they were produced) were stored in colorless polyethylene terephthalate (PET) bottles and in dark‐green glass bottles for 2 months. For the very first time, room temperature and daylight storage were used to mimic the actual household storage conditions. Results clearly indicate that peroxide value increases rapidly above the threshold value; there was also an increase of free fatty acids and acidity and strong sensory quality loss upon storage in PET bottles. Influences of the technological operation adopted during oil extraction are discussed.

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

“…The conjugated diene and triene values represent the concentration of conjugated hydroperoxides in oils formed by the shifting of double bonds during oxidation of the unsaturated fatty acids 57 . When polyunsaturated fatty acids with three or more double bonds oxidize, conjugation may take place, and this can cause the formation of conjugated trienes.…”

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

“…Cecchi, De Marco, Passamonti, and Pucciarelli (2006) evaluated EVOO quality packaged in PET bottles by filling up to one third of their volume and exposing the product to daylight for 2 months at 20°C. They 2.25 ± 0.05 2.25 ± 0.05 0.14 ± 0.02 0.14 ± 0.02 0.14 ± 0.02 L = 53.04 reported substantial losses in quality beyond the acceptable level from both the analytical and sensory points of view.…”

Tackling the Relevance of Packaging in Life Cycle Assessment of Virgin Olive Oil and the Environmental Consequences of Regulation

“…Some published papers study the effect of certain factors related to the packaging in the VOOs quality (Pristouri et al, 2010). Some of the studies developed a method to measure VOOs oxidation (Kanavouras et al, 2004;Cecchi et al, 2006) or mathematical predictive models (Coutelieris et al, 2006). Studies of different shape, colour (Guil et al, 2009;Rizzo, et al, 2014), and type of packaging material (Méndez et al, 2007;Parenti, et al, 2010) and their effects on the time of storage have been made.…”